Northern Indian pork belly

Method

Heat a thin layer of oil in a large heavy-bottomed pot and seal the pork belly all over. Remove and drain well on kitchen paper towels.

Pour off any excess oil from the pot and gently sauté the onion, potato, chillies, ginger, garlic and capsicums for about 5 mins, stirring now and again.

Add the spices and gently cook to toast, regularly stirring.

Return the pork, mix until well coated and then add the tomatoes with 2 cups stock, the lemon juice and seasonings. Stir, bring to the simmer and gently simmer for about 1-1½ hours until the pork is very tender, stirring now and again and adding more stock if needed.

Serve the curry on a bed of steamed rice with a good dollop of yoghurt on top and a sprinkling of coriander.

Ingredients

vegetable oil

1-1½ kg pork belly, cut into cubes

1 large onion, chopped

1 large potato, finely diced

4 small red chillies, finely sliced

1 heaped tbsp grated fresh ginger

4 garlic cloves, finely sliced

2 each red & green capsicums, cored, seeded & finely sliced

½ tspn turmeric

½ tspn garam masala

1 heaped tbsp ground cumin

1 heaped tbsp ground coriander

½ tbsp mustard seeds

½ tbsp paprika

1 heaped tbsp chilli paste

1 can diced tomatoes

2-4 cups chicken stock

juice of ½ lemon

sea salt & freshly ground pepper

steamed rice

plain yoghurt

2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.